If you’re craving something sweet, cozy, and packed with those irresistible fall flavors, you’ve got to try this Apple Cider Donut Cake with Brown Butter and Cinnamon Sugar Recipe. I love this cake because it’s like biting into a warm hug—moist apple cider-infused cake, swirled with spice, and topped with that nutty, rich brown butter glaze and a crunchy cinnamon sugar coating. When I first tried this recipe, I was hooked immediately, and now it’s a go-to whenever I want a homemade treat that’s fancy enough for guests but easy enough for weeknights. Stick around—I’ll share all the steps and secrets so you nail it too!
Why You’ll Love This Recipe
- Comforting Flavors: Apple cider, warm spices, and brown butter create an unforgettable cozy taste.
- Perfect Texture: Moist cake with a tender crumb and just enough cinnamon sugar crunch on top.
- Impressive Yet Easy: Looks fancy but is straightforward to make, even if you’re new to baking.
- Versatile for Occasions: Great for fall gatherings, brunches, or just a treat to enjoy with your afternoon coffee.
Ingredients You’ll Need
Choosing the freshest apples and quality spices makes all the difference here. Honeycrisp apples bring a sweet-tart zing that pairs beautifully with warm fall spices and that nutty brown butter finish.
- Honeycrisp Apple: I love using Honeycrisp for its crisp sweetness that doesn’t turn mushy right away.
- Apple Cider: Look for fresh, pure apple cider — avoid concentrates for the best flavor.
- Milk: Helps keep the cake tender and moist.
- Vegetable Oil: Keeps the cake soft without overpowering flavors.
- Vanilla Extract: A splash adds depth and balances the spices.
- All-Purpose Flour: The base which gives structure to the cake.
- Baking Powder & Baking Soda: Both work together to give the cake a light rise.
- Salt: Enhances all the flavors.
- Ground Cinnamon, Nutmeg & Allspice: The essential warming spices that make this cake sing.
- Unsalted Butter: For the batter and for browning, quality butter changes everything here.
- Light Brown Sugar & White Sugar: The combination gives moisture and caramel notes.
- Eggs: Provides structure and richness.
- Sugar & Spices for Cinnamon Sugar Topping: The finishing touch that adds sweetness and crunch.
Variations
I love to mix things up with this Apple Cider Donut Cake with Brown Butter and Cinnamon Sugar Recipe depending on the season and who I’m serving. Feel free to customize it—you’ll find it really adaptable to different tastes or dietary needs.
- Spice It Up: Sometimes I add a pinch of ground cloves or ginger to the spice mix for a deeper, more complex flavor.
- Substituting Apples: If Honeycrisp isn’t in season, Gala or Fuji apples work well, but they might be a bit sweeter.
- Dairy-Free Version: Swap the butter and milk for plant-based alternatives; browning coconut oil instead of butter creates a different but delicious twist.
- Extra Crunch: Add chopped toasted pecans or walnuts to the batter or sprinkle on top with the cinnamon sugar for a nutty crunch.
How to Make Apple Cider Donut Cake with Brown Butter and Cinnamon Sugar Recipe
Step 1: Cook Down the Apple and Cider
Start by peeling and chopping your apple into small pieces. Then, simmer it gently in apple cider until the apple softens and the cider mostly absorbs—this concentrates the flavor. I like to mash the cooked apple with a fork to avoid any big chunks; it creates such a lovely texture in the cake. Make sure to measure out exactly 1 cup of this mixture for the batter so your cake turns out perfectly balanced.
Step 2: Mix Dry Ingredients and Prepare Butter/Sugar
While the apple mixture cools a bit, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. In the bowl of a mixer, cream softened butter with brown and white sugars until fluffy—this part usually takes about 5 minutes and is worth the extra time for that light texture. Then, beat in eggs one by one to keep things smooth and well combined.
Step 3: Combine Wet and Dry Ingredients Thoughtfully
Now, alternate adding the dry mixture and apple cider mixture (which you’ll have stirred with oil, milk, and vanilla). I like to start and end with the dry ingredients, adding them in small increments and mixing just until combined. Over-mixing is a common cake mishap that leads to toughness, so I promise it’s worth mixing gently here.
Step 4: Bake and Cool the Cake
Spread your batter evenly into a well-greased 10-cup bundt pan. I love the bundt shape because it looks stunning with the cinnamon sugar coating. Bake at 350°F for 35 to 45 minutes, then test with a skewer or toothpick—it should come out clean. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. This step keeps the cake from breaking and helps it firm up nicely.
Step 5: Brown the Butter and Make Cinnamon Sugar
Brown butter is the star here. Melt butter in a small pan over medium heat, whisking constantly. You’ll see little brown flecks and get a sweet, nutty aroma within 2-3 minutes—don’t walk away! Remove from heat and keep whisking briefly to stop cooking. While the butter cools slightly, mix the sugar, cinnamon, nutmeg, and a pinch of salt together for the topping.
Step 6: Assemble with Love
Brush the brown butter all over the cooled cake, making sure it seeps into every nook. Immediately sprinkle cinnamon sugar on top and gently press it to stick—especially into the sides and center of the bundt. This magic combo gives you that authentic “donut” finish with crunch and spice, and I swear it’s addictive.
Pro Tips for Making Apple Cider Donut Cake with Brown Butter and Cinnamon Sugar Recipe
- Don’t Rush the Apple Cooking: Taking time to reduce the cider really intensifies the apple flavor — skip this and the cake tastes flat.
- Softened (Not Melted) Butter: When you cream the butter and sugars, make sure butter is just soft to avoid a greasy batter.
- Watch Your Bake Time Closely: Oven temps vary, so start probing the cake around 35 minutes to avoid drying out.
- Brown Butter Timing: Brown the butter right before assembly—the flavor fades quickly if you make it too early.
How to Serve Apple Cider Donut Cake with Brown Butter and Cinnamon Sugar Recipe
Garnishes
I usually keep the garnishes simple because this cake is so flavorful on its own. A light dusting of powdered sugar or a few thin apple slices fanned on top looks pretty and ties in that fresh apple vibe. If you want to get fancy, a dollop of whipped cream or a drizzle of caramel sauce takes it to the next level.
Side Dishes
Pair this apple cider donut cake with a hot cup of chai tea or coffee for the ultimate fall treat. It’s also wonderful alongside a simple scoop of vanilla ice cream or a creamy mascarpone spread if you’re serving it as dessert.
Creative Ways to Present
For a party, I’ve piped whipped cinnamon cream around the base of the bundt and scattered sugared cranberries on top—so festive and fancy! You can even glaze it lightly with maple syrup and sprinkle toasted pecans for seasonal flair. Nothing beats that wow factor.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cake wrapped tightly in plastic wrap or sealed in an airtight container at room temperature for up to 3 days. It holds its moisture well but avoid refrigeration if you want to keep it soft and tender.
Freezing
This cake freezes beautifully! I slice it before freezing, wrap individual pieces tightly in plastic wrap, then place them in a bag. That way, I can thaw exactly how much I want—super convenient for busy days.
Reheating
To reheat, pop slices in the microwave for 20-30 seconds or warm them in a 300°F oven for about 10 minutes. The warm cake with melty brown butter goodness tastes just like freshly baked.
FAQs
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Can I use fresh apple juice instead of apple cider?
Fresh apple juice is less concentrated than cider and may result in a less intense apple flavor. If you use apple juice, consider reducing it slightly over heat to thicken and intensify the taste, mimicking the cider reduction step.
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What if I don’t have a bundt pan?
You can bake this cake in a 9×13-inch pan or two 8-inch round pans. Just adjust the baking time accordingly, checking doneness earlier and possibly needing slightly longer for larger pans.
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How do I know when the brown butter is done?
Watch for the butter to foam and then see tiny brown specks form on the bottom of the pan with a nutty aroma. Once this happens, immediately remove from heat to prevent burning and keep whisking briefly off the heat.
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Can I make this cake vegan?
Yes! Replace eggs with flax or chia eggs, use plant-based milk and vegan butter or coconut oil to brown. The texture might vary slightly, but it still tastes delicious.
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Is this recipe suitable for meal prep or gifting?
Absolutely! This cake stores well and freezes beautifully, making it a thoughtful homemade gift or easy prep for cozy weeks ahead.
Final Thoughts
I absolutely love how this Apple Cider Donut Cake with Brown Butter and Cinnamon Sugar Recipe turns out every single time—it’s like fall in cake form. It’s warm, comforting, and a bit nostalgic, which makes it perfect to share over coffee with friends or a quiet afternoon at home. I’m confident that once you try this recipe, it’ll become one of your favorites too. Give it a go, embrace the cozy cake vibes, and let me know how it turns out—I’m cheering you on from my kitchen!
Print
Apple Cider Donut Cake with Brown Butter and Cinnamon Sugar Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Cider Donut Cake is a moist, spiced dessert that captures the warm flavors of fall. Featuring tender chunks of apple simmered in apple cider, a blend of autumn spices, and a luscious brown butter cinnamon-sugar topping, this cake is perfect for cozy gatherings or holiday treats.
Ingredients
Apple Mixture
- 1 large Honeycrisp apple, peeled and chopped
- 1 1/2 cups apple cider
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground allspice
Cake Batter
- 8 tablespoons unsalted butter, softened
- 3/4 cup loosely packed light brown sugar
- 1/2 cup white sugar
- 3 large eggs
Brown Butter
- 6 tablespoons unsalted butter
Cinnamon Sugar Topping
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 10-cup bundt pan with nonstick baking spray to ensure easy release of the cake after baking.
- Cook Apple in Cider: In a medium saucepan over medium-high heat, combine the chopped apple and apple cider. Bring to a boil, then reduce heat to a simmer. Cook until the apples are soft and most of the cider has evaporated or been absorbed, about 15-20 minutes. Mash the softened apples thoroughly with a fork to eliminate large chunks. Measure out 1 cup of this mixture.
- Mix Wet Ingredients: To the cup of apple mixture, stir in the vegetable oil, milk, and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground allspice. This evenly distributes the spices and leavening agents.
- Cream Butter and Sugars: In the bowl of an electric mixer, beat the softened butter until creamy. Add the light brown sugar and white sugar, beating for about 5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition until fully incorporated.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and the apple cider/milk mixture to the creamed butter and sugar, starting and ending with the dry ingredients. Do this in three increments, mixing until just combined after each addition, being careful not to overmix.
- Fill Bundt Pan and Bake: Spread the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake for 35 to 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes. Then carefully remove it from the pan and transfer to a wire rack to cool completely, about 45 minutes to 1 hour.
- Braise Butter: To prepare the brown butter, melt the 6 tablespoons of unsalted butter in a small saucepan over medium heat. Continuously whisk as the butter bubbles. After 2 to 3 minutes, once you see brown bits forming on the bottom and the butter develops a nutty aroma, remove from heat. Continue whisking for another 30 seconds to prevent burning.
- Prepare Cinnamon Sugar: In a small bowl, mix together the sugar, cinnamon, nutmeg, and pinch of salt until evenly combined for the topping.
- Apply Topping: While the cake is still slightly warm, generously brush the entire cake surface with the browned butter. Immediately sprinkle and gently press the cinnamon sugar mixture all over the cake, including the sides and center, so it adheres well.
- Serve: Serve immediately, or allow to rest and absorb the flavors before slicing. Enjoy this moist, fragrant cake with a cup of tea or coffee.
Notes
- You can substitute any sweet apple variety such as Fuji or Gala if Honeycrisp isn’t available.
- Ensure the apple mixture is well mashed to avoid large chunks that affect cake texture.
- Use room temperature ingredients for best batter consistency and rise.
- The brown butter adds a rich, nutty flavor that complements the spices perfectly; do not skip!
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a dairy-free version, substitute butter with vegan butter and milk with almond or oat milk.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
